Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Study Bacteriocin Production and Optimization Using New Isolates of Lactobacillus spp. Isolated from Some Dairy Products under Different Culture Conditions"
written by Hoda Mahrous, Abeer Mohamed, M. Abd El-Mongy, A. I. El-Batal, H. A. Hamza,
published by Food and Nutrition Sciences, Vol.4 No.3, 2013
has been cited by the following article(s):
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[17] Influence of Culture Conditions and Medium Compositions on the Production of Bacteriocin-Like Inhibitory Substances by Lactococcus lactis Gh1
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[18] Development of regression model for bacteriocin production from local isolate of Lactobacillus acidophilus MS1 using Box-Behnken design
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[19] Bacterial Populations in International Artisanal Kefirs
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[21] Characterization of Bacteriocin Producing Probiotic Properties of Enterococcus casseliflavus MI001 Isolated from Curd Sample.
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[22] Classical and Statistical Optimization by Response Surface Methodology For Enhancing Biomass and Bacteriocin Production by Lactobacillus Plantarum
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[25] Optimized medium via statistical approach enhanced threonine production by Pediococcus pentosaceus TL-3 isolated from Malaysian food
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[27] Characterization of bacteriocin producing probiotic properties of Enterococcus casseliflavus MI001 isolated from curd sample
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[28] Isolation, Characterization And Antibacterial Activity Of Bacteriocin Producing Bacteria From Dairy Effluents
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[33] Production and Characterization of Bacteriocin by Lactic Acid Bacterium-Pediococcus pentosaceus NKSM1 Isolated from Fermented 'Appam'Batter
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[34] Bio-preservative Activities of Partially Purified Bacteriocin Extracts of Lactobacillus mindensis TMW and Lactobacillus tucceti CECT 5920 Isolated from Nigerian …
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[36] Bacteriocin from Streptococcus salivarius optimized statistically by response surface methodology active against different clinical oral pathogenic Streptococci
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[37] SCREENING OF BACTERIOCIN PRODUCING BACTERIA FROM SOIL SAMPLE AGAINST STAPHYLOCOCCUS AUREUS
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[38] The biodiversity of Lactobacillus spp. from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes
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[39] The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review
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[40] Safety evaluation and antimicrobial properties of Lactobacillus pentosus 22C isolated from traditional yogurt
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[44] Characterization, Identification of the producing bacteriocin lactic bacteria isolated from Algerian Human Breast Milk
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[51] In vitro inhibitory activities of lactic acid solution and crude bacteriocin against meat pathogenic bacteria
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[52] Identification and molecular characterization of bacteria having antimicrobial and antibiofilm activity
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[53] COMPOSITION OF LACTIC ACID BACTERIA IN DAIRY PRODUCTS AND THEIR EFFECT ON TOURISM DEVELOPMENT OF INNER MONGOLIA
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[55] A Sequential Statistical Approach Towards an Optimized Production of Bacteriocin by Lactobacillus pentosus TSHS
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[56] Effect of Probiotic Chocolate in the Reduction of Streptococcus Mutans Count
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[66] Quantitative profiling of bacteriocins present in dairy-free probiotic preparations of< i> Lactobacillus acidophilus by nanoliquid chromatography-tandem mass spectrometry
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[69] Characterization, Identification of the producing bacteriocin lactic bacteria isolated from Algerian Human Breast Milk KHODJA B, BENALI M, LARBI …
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